Another recipe – now this is tasty, and a good friend suggested adding shredded chicken to the mix too  -which I think could work a treat. Once I’ve given it a go I’ll be sure to update here

Ingredients

• 250g Mushrooms – chopped or sliced
• 2 handfuls of Spinach – chopped [can use frozen if you defrost and drain prior to cooking]
• 50g Butter
• 4 tbsp Plain Flour – I use Doves Farm’s Gluten Free
• 400ml Stock – I’m a fan of Knorr Stock Pots because they’re Gluten Free, and available from most supermarkets
• 500ml Milk – If you want a thinner soup you can add up to 1 litre, but I only use 500ml as it gives a creamier texture
• Additions
  • • Salt to taste

Method

• Melt the butter in a large pan, on a low heat
• Add the flour and stir until the mixture becomes a yellow colour
• Add the mushrooms and stir until they’re well coated
• Add the remaining liquid ingredients
  • I add the Stock first and then add the milk slowly
  • Stir the mixture constantly
• Add the Spinach
• Bring the mix to a boil and then simmer for 20-30 minutes

You can blend the mixture if you want to, but I prefer a more whole mushroom and a chunkier style soup.

Simple – Enjoy!